Anyone who has tasted Scottish Tablet will tell you it is like nothing else in the world. At first glance, it might look like fudge, but from first bite the way it differs from fudge is clear. Scottish tablet, with its crumbly, melt-in-the-mouth texture and sweetness that makes your teeth zing, really is quite unique.
So why is Scottish tablet so different from fudge?
Making Scottish Tablet
Scottish tablet and fudge are made in a similar way. That is by melting sugars and using elbow grease to reach a thickening point. But it is the liquid in the tablet recipe that makes all the difference. Traditionally fudge is made with double or clotted cream, while tablet is made with condensed milk.
After comparing tablet and fudge recipes, food journalist, Felicity Cloake suggests that the perfect recipe for tablet includes butter, sugar, a little salt, whole milk and condensed milk. Only then will you get Scottish tablet’s lighter, crumbly texture.
In theory, Scottish tablet is quite easy to make but it does take a bit of skill to get just right. Always use a sugar thermometer to get the temperature exact and be prepared for a full upper arm workout as you beat the tablet to setting point. Even then, the perfect tablet still comes down to a bit of luck. When it does go perfectly, you’ll end up with the best tablet you’ve ever tasted.
Scottish tablet is the perfect thank you gift
As the old saying (almost) goes, there is nothing better than a friend, unless it is a friend with Scottish tablet. It is the sweet treat that fixes all frowns.
If you want to say, “Cheer Up”, say it with Scottish tablet. Or “I’m loving your work” say it with tablet. You can even say, “I’m thinking of you” with tablet.
There are lots of excellent Scottish tablets available, and our favourite for consistent good quality and taste is Miss Tilly’s Scottish Tablet. Made with quality ingredients using traditional methods, it is gluten free and preservatives-free too.
There are two main differences the first is the sugar:fat ratios. Scottish Tablet is higher in sugar and Fudge is higher in fat. The second difference is the temperature they are cooked to. Fudge doesn't need to be cooked to as high a temperature as Scottish Tablet.
Scottish tablet is higher in sugar, while fudge is higher in fat. Tablet is often flavoured with vanilla or other extracts, providing a delicate aroma that enhances its sweet taste. It's important to note that traditional tablet recipes typically contain dairy products and may not be suitable for vegans.
Tablet is occasionally referred to as Scottish or Scots tablet or as Swiss Milk tablet, since some people call condensed milk “Swiss Milk”. For most Scots, tablet is their favourite sweet, especially when home-made.
Scottish tablet and Scottish fudge are two similar but distinct types of sweets that are popular in Scotland. While they share some similarities, they are also different in several ways.
You've cooked the Tablet too fast. One of the most important things about making Scottish Tablet is patience! If you try to cook your Tablet too fast your sugar won't dissolve. Tablet is over 50% sugar, so while you want to create tasty Scottish Sweets you need to give it time to melt and cook properly.
How long does Scottish Tablet Keep? Tablet is over 50% sugar and because sugar is a natural preservative, it means that if it is kept in an airtight tin and stored at room temperature, it can last for around 10 days. If you keep it in the fridge, however, it can keep for a few weeks!
Think the sweetest fudge you've ever had, without the vanilla flavour, but more of a crumbly, melt-in-the-mouth texture. And multiple the sweetness by about a hundred. Then you're pretty close to what tablet tastes like!
A grainy texture normally means that your sugar has melted too quickly. So if you'd prefer it to be a little smoother then it's down to beating. Give it a little more elbow grease!
Scottish tablet and fudge are made in a similar way. That is by melting sugars and using elbow grease to reach a thickening point. But it is the liquid in the tablet recipe that makes all the difference. Traditionally fudge is made with double or clotted cream, while tablet is made with condensed milk.
To serve Scottish fudge as a dessert, you can either serve it on its own or pair it with other dessert elements such as ice cream, whipped cream, or fruit.
If your Tablet still doesn't set, it is possible to pour it back in a pan, reheat, and start the process again. It can turn out a bit more sugary/grainy, but at least you'll still get Tablet!
Store Scottish tablet in an airtight container with pieces separated by wax paper or parchment paper. Keep it at room temperature for up to 10 days or store it in the refrigerator for 2 to 3 weeks. Scottish tablet may be frozen for up to 3 months.
If you pour it into the tin and it doesn't set, don't worry, just reboil for a little while longer (I've done this a few times) Also good with a bit of fresh ginger added at the beginning, flavours the tablet beautifully and leaves little exciting nuggets to bite into!
It should last for up to 2 weeks given the sugar acts as a preserver, so it's great to make ahead for a party or as a gift. You can also freeze Scottish Tablet for up to a few months. Thaw completely before eating.
Leave to set for 30 minutes, then mark into squares with a sharp knife. Leave to set for at least a couple of hours, but ideally overnight. If you prefer, rather than marking it into squares, you can just leave the tablet to set then break it up, for a more rustic look. Store in an airtight container.
Tablet is made of sweetened condensed milk, butter, and sugar, and is thinner, grainier, and more crumbly than fudge. Sucre à la crème leans on heavy cream for fat and is traditionally made with maple syrup or sugar.
Nougat is a fluffy, aerated confection that is made of sugar or honey and egg whites. It often contains fruits and nuts. Traditional nougat resembles fudge and is a far cry from the processed candy fillings you might be familiar with, which are generally made with hydrolyzed proteins and corn syrup.
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